Caramel Corn

Directions

1. 1
   Pop the corn and put into large container or bowl.
2. 2
   In medium saucepan, mix the brown sugar, margarine and light corn syrup. Bring to a rolling boil.
3. 3
   Continue cooking for 1 more minute. This is called the soft ball stage.
4. 4
   To test, take off heat. After 1 minute, put small amount of mixture into a cup that is filled with cold water.
5. 5
   If you can form it into a ball, it is ready.
6. 6
   Remove from heat and add, quickly, the soda, salt, cream of tartar and the vanilla.
7. 7
   Mix quickly and pour over the popped corn.
8. 8
   Stir well to coat each kernel.
9. 9
   Place in flat pans and bake 1 hour at 250°, stirring occasionally.
10. 10
    This keeps well 2 to 3 weeks of stored in tightly covered container after cooling.